Herb-Roasted Root Vegetables

Ingredients

• 2 medium beets, peeled and cut in 1-inch chunks
• 3 carrots, cut in 1-inch pieces
• 1 lb Yukon Gold potatoes, cut in 1-inch chunks
• 1 small rutabaga or 2 turnips, peeled and cut in 1-inch chunks
• 1 red onion, cut in wedges
• 1/4 cup olive oil
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp chopped fresh rosemary
• 3 cloves garlic, smashed
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar or maple syrup (optional)
• chopped parsley, to serve

Steps

1. Heat the oven to 425°F.
2. Toss the beets in a bowl with 1 tbsp oil and a pinch of salt and spread on one end of a large baking sheet (keeping them separate stops everything turning pink).
3. Toss the remaining vegetables with the rest of the oil, herbs, garlic, salt and pepper and spread on the rest of the sheet, or use two sheets so nothing is crowded.
4. Roast 40 to 45 minutes, stirring once halfway, until tender and browned at the edges.
5. Drizzle with the balsamic if using, toss gently and scatter with parsley.

TipCut every vegetable to the same size so they finish together; beets and rutabaga can go a touch smaller since they're densest.